CO—Lancaster Farming, Saturday, March 29,1980 Home On The Range fll Make ham the centerpiece of your Easter meal In grandma’s day, colored eggs and chocolate nests were hungrily pursued to the heady aroma of a big ham in the oven. Long before the kids began the search for their Easter bunny fare, grandma was up and had placed the giant ham in the oven. Then she opened up the big table, adding ten or twelve boards, and earned all the chairs down from guest rooms and storage. Next she spread the white tablecloth over the long table and gathering the family’s best china from the jelly cupboard, set the table for the noon feast. While many of us still enact this scene each Easter morning, times have changed and smaller family units frequently dine with less bother. Nevertheless, when people think of Easter and food, they think of ham. Here then, in plenty of tune for the big day, we have ham recipes galore. Just in case you’re serving that big meal, we’ve offered a super recipe for a whole baked ham. And if more variety is your game, we have several different recipes for ham loaf as well as dishes that use the leftover ham. So take a look at our recipes, then head for your local grocery store and get your ham, Sam. 1 whole ham lean peach halves 1 can pineapple shoes 1 small jar peach jelly 1 pound light brown sugar In an open pan at 325* F., roast the whole ham. Use the following table as a guide 8 to 10 pounds 10 to 12 pounds 12-13 pounds 15-18 pounds 18-22 pounds When ham has % hour left to cook, remove from oven. Score the fat with cnss-crossmg cuts using a sharp knife. In a bowl, combine the jelly, brown sugar, and enough peach juice to make a thick sauce. Pour half the mixture over the scored ham. Arrange peach slices and pineapple over the ham and coat with the remaining mixture. Return to the oven and bake at 400° F. for 30 minutes. 2 pounds ground ham 2 pounds ground pork or chicken 2 cups cornflake crumbs 2 cups milk 2 tablespoons dry mustard 4 eggs Mix well and shape into balls. Use Ms cup for each ball. Glaze if desired with the following: 2 cups light brown sugar 2 tablespoons dry mustard Vz cup vinegar Heat and spoon over ham balls. Cover and bake for 30 minutes at 350* F. oven. Baste with glaze during baking and uncover and bake for an additional 30 minutes. Mrs. Amos Horning, East Earl WANTED: RECIPES! Home on the Range is your recipe column! We need recipes for the following themes which will be features in the coming weeks. Send your recipe to Lancaster Farming, Home on the Range, Box 366, Lititz, Pa. 17543 APRIL 12 19 26 BAKED HAM HAM BALLS Easter Dinner Planovers Deadline March 29 Trout Recipes Deadline April 5 E|gs After Noon Deadline April 12 Bridal Shower Favors And Favorites Deadline April 19 2V*-2 % hours 2%-3 hours 3- hours 3%-4 hours 4- hours IVz cups ground ham Vi cup ham broth 2 cups cracker crumbs 2 eggs, beaten 3 cups milk 1 tablespoon butter 1 teaspoon salt dash of pepper Brown ham and cook until tender, then grind. Line bottom of casserole with layer of cracker crumbs, then a layer of half of the ground ham and repeat the process until all the ham is used. Mix the milk, seasonings and eggs and pour over the meat. Top all with cracker crumbs and dot the top with butter. Bake at 375* F. for 30 minutes or until done. HAM SALAD SANDWICHES 2 cups ground, cooked ham 3 stalks celery 1 large dill pickle V* teaspoon dry mustard V* teaspoon onion powder Vi cup mayonnaise Vi teaspoon salt 1 tablespoon lemon juice Put ham, celery and pickle through the coarse blade of a food chopper. Add remaining ingredients and mix. Mrs. Henry Yoder, Kirkwood IVi pounds ground ham IVi pounds ground pork IVi pounds dry bread crumbs IVi cups milk 2 eggs beaten Mix ingredients together well. Shape into a loaf in a pan and bake for 2 hours at 250° F. Mrs. Daniel Weaver, Bolling Springs GOOD HAM SOUP Vi cup leftover chopped ham (more may be added) 2 tablespoons chopped onions 2 cups diced raw potatoes 2 cups diced raw carrots 2 cups corn 2 cups water teaspoons salt pepper to suit taste Cook all together until soft, then add 4 cups milk and 2 tablespoons butter Heat and serve. & «• J*> V SCALLOPED HAM Mrs. Henry B. Yoder, Kirkwood HAM LOAF 15 ■* . Anna Z. Nolt, New Holland 2 pounds ground ham 1 pound ground veal 2 cups soft bread cubes V* cup chopped omon V 4 cup chopped green pepper teaspoon sxut dash of pepper dash of ground cloves Vz teaspoon Worcestershire sauce (optional) 110%-ounce can condensed cream of celery soup 2 eggs, beaten Mix ingredients thoroughly. Place m a 9x4 inch loaf pan. Bake at 350° F. for IV* hours. Makes 8 servings. Mrs. Carl S. Bacon,Felton GRANNY RUSSELL’S HAM QUICHE 1 pastry shell, unbaked 2 tablespoons butter diced onion, celery and green pepper to taste 2 tablespoons flour dash of nutmeg IVi cups milk 4 ounces shredded swiss cheese 3 beaten eggs 1 cup diced ham Melt butter. Cook omon, celery and pepper until tender. Mix m flour and nutmeg. Add milk all at once. Cook until thick. Add cheese and stir until melted. Pour this mixture mto beaten eggs. Return whole mixture to a fry pan. Add the ham and mix thoroughly. Pour into the pie shell. Bake at 375* F. for 20-25 minutes. IVi pounds ground ham IVi pounds fresh ground pork 2 eggs 1 cup milk 1 cup bread crumbs salt and pepper to taste Combine all ingredients and shape into a loaf in a pan Make a sauce as follows: Vi cup water Vi cup vinegar IVi cups brown sugar 1 teaspoon dry mustard Cook sauce ingredients and pour over the ham loaf. Bake at 350° F. for 1 Vi hours. (Turn to Page C 7) '*** PX *1 1 “ r i&r 1 - /‘. v ' | v /< v ** *, * v* > « ' N ** >,' HAM LOAF B. Russell, Pine Bush, N.Y. HAM LOAF Carol Williams, Lake Ariel - «?
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